Best Fish Taco Bowl With Lime Crema Recipes

Fish Taco Bowl with Lime Crema image

Provided by Martha Stewart

Time 50m

Number Of Ingredients 18

1/2 cup sour cream
1/2 teaspoon kosher salt
1/4 teaspoon sugar
2 tablespoons fresh lime juice (from 1/2 lime)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 skinless striped-bass fillets (8 ounces each), patted dry
1/2 small red onion, diced
1/2 jalapeno, minced (2 tablespoons)
3 tablespoons fresh lime juice (from 2 limes)
1 can (15.5 ounces) black beans, drained and rinsed
1 cup halved cherry tomatoes
1/3 cup finely chopped fresh cilantro
2 cups cooked short-grain brown rice
Shredded cabbage, avocado slices, and sliced radishes, for serving

Steps:

Crema: Whisk together sour cream, salt, sugar, lime juice, and 1 teaspoon water.
Bowl: Preheat broiler. In a small bowl, stir together cumin, coriander, chili powder, 1 teaspoon salt, 1/8 teaspoon pepper, and oil. Rub all over both sides of fish. Let marinate in the refrigerator, at least 30 minutes.
Meanwhile, let onion and jalapeno sit in lime juice 10 minutes. Stir in beans, tomatoes, and cilantro. Season with salt and pepper.
Broil fish until browned and cooked through, 3 to 4 minutes. Flake into 4 servings. To serve, place 1/2 cup rice in a bowl. Top with bean mixture, fish, cabbage, avocado, and radishes. Serve with crema on top or alongside.

Grilled Fish Tacos with Chipotle Crema image

Provided by Jet Tila

Categories main-dish

Time 25m

Yield 8 tacos

Number Of Ingredients 10

1/4 cup (60 milliliters) mayonnaise
1/2 cup (120 milliliters) sour cream
2 limes, 1 halved and 1 cut into wedges
Kosher salt and freshly ground black pepper
1 tablespoon canned chipotle chile, finely chopped (optional)
Vegetable oil, such as grapeseed or canola
Eight 6 inch corn tortillas
1 pound (450 grams) skinless flounder (or other firm, white fish) fillets
2 cups (480 milliliters) shredded green cabbage, rinsed in ice water and dried thoroughly
Pico de gallo or Mexican hot sauce (such as Tapatio, Cholula or Valentina), for serving

Steps:

Make the chipotle crema: In a small bowl, whisk the mayonnaise and sour cream until combined. Squeeze in lime juice, to taste, and whisk. Add salt, pepper and chipotle, to taste.
Make the tacos: Heat a large skillet over medium heat for 3 minutes. Meanwhile, pour a few tablespoons of oil in a small bowl. Separate the corn tortillas from each other but keep them in a stack then run the outer edges through the oil. Add a few tortillas at a time to the dry skillet and heat until soft and hot, about 30 seconds per side. Wrap the tortillas in a clean, dry kitchen towel or place in a tortilla warmer, to keep warm.
Heat a grill pan or grill over high heat for at least 5 minutes.
Meanwhile, slice the fish fillets into 1-by-2-inch strips. Pat dry with a paper towel. Season generously with salt and a pinch of pepper.
Wipe the grill pan or grill grates with a lightly oiled towel right before cooking to remove any char and debris. (This will give you great grill marks and help the fish from sticking.) Working in batches, cook the fish strips in a single layer just until they are opaque and flake in the middle (making sure not to overcook them), about 2 minutes per side.
Top each tortilla with 3 fish strips, a pinch of the cabbage and a drizzle of the crema. Serve right away with lime wedges and pico de gallo or hot sauce on the side.

Fish Tacos With Lime-Cilantro Crema image

Provided by Little Remy

Time 35m

Yield 2 each, 4 serving(s)

Number Of Ingredients 18

1/4 cup thinly sliced green onion
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 lbs red snapper fillets
cooking spray
8 (6 inch) corn tortillas
2 cups shredded cabbage

Steps:

Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.